Herbed flatbread pizza

Between the Spice Girls’ reunion performance at the closing Olympic ceremony, the beginning of Shark Week and this new gluten-free flatbread recipe, I gotta tell you…I’m living a good life. AMERICUUUUH.

The flatbread alone is almost scary it’s so good.  I’m already dreaming up ideas for future toppings, but  I’m not that sure that this one could be topped.  I added a layer of my favorite hummus and topped it with a mix of summer veggies (including roasted hatch chili peppers!) and sweet mango.

Colors of the world
Spice up your life
Every boy and every girl
Spice up your life
People of the world
Spice up your life, aahh

Those words are like the flowers Walt Whitman puts in my ears.
Don’t pretend you don’t know every single word in that song, too.  No shame here, sisterpants.  

herbed flatbread pizza

For flatbread

  • 1 cup almond flour
  • 1/2 cup garbanzo bean flour
  • 1/4 teaspoon course sea salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • olive oil sea salt for topping

For topping

  • 1/2 cup organic cherry tomatoes, chopped
  • 1/4 cup purple onion, chopped
  • 1/2 cup mango, chopped
  • 1/2 cup hatch chili peppers, roasted and chopped
  • basil to taste, chopped
  • 1/4 cup hummus
  • course salt and freshly ground pepper
  1. Preheat oven to 350 degrees.  Line and oil a baking pan; Set aside.  In a large bowl, combine the flour, sea salt, baking soda, rosemary and garlic powder.
  2. Add the tablespoon of oil, egg and the vinegar to the flour mixture, mixing until well incorporated.
  3. Form the dough into a ball and flatten on prepared baking pan to 1/4 inch thick.  Rub additional olive oil and sea salt on top and bake 15 minutes.
  4. Remove from oven, add toppings as desired and serve.